rtainment

"I wish Dad
had something to
occupy his time."

If you've ever worried about an
aging parent, you'll understand
why ElderLink can be a valuable
phone number to keep close at
hand.

The Best Of Everything

If you need advice or simply have
a question that needs an answer,
think ElderLink.

For day care, hot meals, home-
maker or other services for
older adults,get information and
referrals from

ElderLink

,°„

Sponsored by the Commission on
Jewish Eldercare Services of the Jewish
Federation of Metropolitan Detroit.

Glatt
Kosher

Ste

of

Mid-Eastern Cuisine

25254 Greenfield Rd., N. of 10 Mile
Oak Park, MI

967-6020

Fax
967-6095

CATERING FOR ALL OCCASIONS

15% OFF

COMPLETE CARRY-OUT

MEAT or PARVE

L

r

DAILY LUNCH SPECIAL

7 ITEMS TO CHOOSE FROM

INCLUDES FRIES & POP

0.

®
0

Under Supervision of the
Council of Orthodox Rabbis

voismi

Herman Yagoda Invites You To Enjoy The
Best Food & Fun In Town!

"The lamb chops at Herman Yagoda's
McVees continue to draw raves"

Danny Raskin
The Jewish News

GARY ROSE TRIO

Every Saturday Evening

3/27
1998

104

MC VEEN

23380 Telegraph (South of 10 Mile Rd.)
Southfield
(248) 352-8243

A small place is making a big name for itself

restaurant doesn't have to
be great to be good. How-
ever, to be successful it
must have consistency.
And this is one of the prime factors
that Red Fire Grill, in a strip shopping
center on Benstein, just north of
Maple, off Walled Lake Drive between
14 Mile and Pontiac Trail, has going
for it.
It's only been open since October,
but has already achieved this reputa-
tion.
A restaurant also does not have to
have a lot of seating ... This is evi-
denced by a number of other eateries
that have turned out to be small gems.
Red Fire Grill seats 65 in the small
dining room and 22 in a lounge bar
that includes 12 stools.
The site was formerly a Welcome
Inn restaurant and Matthew's Ameri-
can Bistro.
It is owned by Jim and Sheila Eggl,
and open seven days a week ... Mon-
day-Thursday, 11:30 to 9; Friday,
11:30 to 10; Saturday, 4 to 10; Sun-
day, 1 to 8.
Jim wants his restaurant to be a
cross between casual and fine dining
without the flair ... He also owns Hec-
tor & Jimmy's in Milford, which Jim
has had since 1985.
The consistency in food prepara-
tion is presented daily by Executive
Chef Mark Sherman, formerly of
Nicky's and Les Auteurs.
A daily favorite not on the menu,
but always available, is Mark's barbe-
cued salmon, brushed with a delight-
ful sauce and broiled.
His specials, prepared at any time if
ingredients are in the house, go over
big ... Like Mark's margarita chicken
of two breasts marinated in tequila
and lime juice; or his linguini and •
shrimp in a basil cream sauce.
The only soup listed on the menu
is "Today's Soup" ... It could be ched-
dar cheese, chicken noodle, corn
chowder, etc.
Mark also makes a big favorite of
many folks not eating meat these days
... Vegetarian stuffed cabbage
crammed with root vegetables.
Baked French brie wrapped in
phyllo is a wanted appetizer along
with jerk chicken skewers .with
cilantro and cucumber yogurt which

A

is made at Red Fire Grill.
works are represented in galleries
Homemade desserts also are pre-
throughout the country.
sented ... Like the cheesecake with
There are many things most cus-
raspberry/orange couli, chocolate
tomers will tolerate ... An unsanitary
gateau with cream Anglais, banana
restaurant is not one of them ... Red
cream pie, chocolate ganache
Fire Grill fills the bill for
with white chocolate mousse,
cleanliness ... Being clean is
etc.
another sure-fire road to
Beth Mitchell, manager, is
success.
the personable, gracious lassie
Consistency brings cus-
folks see when entering the
tomers back because they
restaurant ... Along with Jim,
know the dish served and
their most important duty at
enjoyed will be the same
the restaurart is to make sure
next time should they
that customers are happy ...
choose to repeat.
Because of this, complaints
Red Fire Grill may be
D AN-NY
have been very few.
small,
but consistency and
RA SKIN
Another big favorite is the
cleanliness are what guests
Local Columnist
chargrilled New York strip
are very big on when dining
steak on a bed of caramelized
out ... and it has both.
onions and roasted peppers ($15.95)
FOLKS ARE FEASTING on
... Also the Red Fire sirloin with crisp
what Chuck Muer restaurants in
fried onions ($11.95); and a linguine
Michigan claim to be the world's
with sauteed chicken breast, tomatoes,
largest Alaskan king crab legs, in a
basil and garlic ($10.95).
promotion that began March 17 and
There is a children's menu to say
continues through April 25.
that kiddies are welcomed.
It is the result of an experiment
Besides the popular barbecued
with Bristol Bay, Alaska, being closed
for two years to
see if it could be
restocked with
larger-sized crus-
taceans.
According to
Joe Zalke,
Alaskan Seafood
Company's mar-
keting director,
crabbers are
pulling record-
sized crabs out of
the water, some
reaching five feet
across from leg to
leg.
Chuck Muer
Red Fire Grill's Mark Sherman, Jim Eggl and Beth Mitchell.
Corporate Chef
Jim Blake flew to
salmon, various other salmon prepara-
Alaska to check out the crabs and
tions have been added to the menu ...
contracted on the spot for 50,000
With honey-mustard dill glaze, fresh
pounds.
sauteed peppercorn, tossed with penne
King crab is the largest member of
pasta in a garlic dill cream sauce,
the whole crab family and weighs in
sesame and poached.
between five and eight pounds ...
The decor at Red Fire Grill is sim-
The largest on record weighed 25
plicity, with brown chairs and brown
pounds.
padding and five booths ... But on the
Michigan restaurants in the Chuck
walls are framed photographs by
Muer chain have the king crabs at
award-winning Monte Nagler, whose
lunch and dinner ... plus crab meat

-j\/